Sunday, March 30, 2008

Bday Cupcakes

This weekend was an extension of my birthday with a mini bar gathering. I decided to bring cupcakes along for the occasion. I didn't have a ton of time so I decided to doctor up standard cake mix from the box and make my own frosting. I made red velvet with cream cheese frosting, yellow cake with vanilla frosting and yellow cake with chocolate frosting.

Red Velvet Cupcakes
1 (18 1/4 ounce) package yellow cake mix
2 tablespoons unsweetened baking cocoa
5 large eggs
1/2 cup vegetable oil
1 cup buttermilk
2 (1 ounce) bottles red food coloring
  1. Set oven to 350 degrees.
  2. Line 24 regular-size muffin tins with paper or foil liners.
  3. In a large bowl beat the cake mix with baking cocoa, eggs, oil, buttermilk and food colouring for about 2 minutes, scraping down the sides of the bowl occasionally.
  4. Spoon the batter evenly between the muffin tins about two-thirds full.
  5. Bake according to package directions.
  6. Remove from the pans immediately and cool on wire racks.
  7. Spread tops with cream cheese frosting.
Cream Cheese Frosting
1/2 cup butter, room temperature (no subs!)
1 (8 ounce) package cream cheese, room temperature
2 teaspoons vanilla (if possible use clear vanilla)
2 tablespoons whipping cream (unwhipped MUST be whipping cream)
3 1/2 cups confectioners' sugar (more if needed)

food coloring (optional)
1-2 cup cool whip frozen whipped topping, thawed (optional)
  1. Cream the cream cheese, butter, vanilla and the whipping cream until light and fluffy (about 2 minutes).
  2. Add in the confectioners sugar; beat until frosting consistancy, (adding more icing sugar or whipping cream if needed until the right consistancy is achieved).
  3. Add in food colouring if using.
  4. OPTIONAL; add in 1 cup of Cool Whip frozen topping and beat on low speed with an electric mixer until just blended (add in more Cool Whip until desired texture is acheived).

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